The Science of Alt Protein: The mechanical signature of plant-based meat

Name: The Science of Alt Protein: The mechanical signature of plant-based meat
Start: 2025-04-10T13:00:00-04:00
End: 2025-04-10T14:15:00-04:00

Past

Virtual Event

April 10, 2025 @ 1:00 pm – 2:15 pm EDT

Learn how tension, compression, and shear tests—combined with constitutive neural networks—can be used to identify the mechanical signature of plant-based meats.

Sci25022 webinar graphics science of alt protein april callout

Ellen Kuhl, Ph.D.
Stanford University

Event description

Eating less meat is associated with a healthier body and planet. Yet, we remain reluctant to switch to a plant-based diet, largely due to the sensory experience of plant-based meat. Food scientists characterize meat using a double compression test, which only probes one-dimensional behavior.

In this talk, Dr. Kuhl will share her experience of using tension, compression, and shear tests—combined with constitutive neural networks—to automatically discover the behavior of eight plant-based and animal meats across the entire three-dimensional spectrum. Dr. Kuhl and her team published a study that showed plant-based sausage and hotdog, with stiffnesses of 96kPa and 39kPa, successfully mimic their animal counterparts, with 64kPa and 44kPa, while Tofurky is twice as stiff, and tofu is twice as soft.

Strikingly, their complementary food tasting survey produced in nearly identical stiffness rankings for all eight products. They anticipate their models to be a first step towards using generative artificial intelligence to scientifically reverse-engineer formulas for plant-based meats with customer-friendly tunable properties.

Meet the speaker

Ellen Kuhl, Ph.D.

CATHERINE HOLMAN JOHNSON DIRECTOR OF STANFORD BIO-X
STANFORD UNIVERSITY

Ellen is the Catherine Holman Johnson Director of Stanford Bio-X and the Walter B. Reinhold Professor in the School of Engineering. She is a Professor of Mechanical Engineering.

Her area of expertise is Living Matter Physics, the design of theoretical and computational models to simulate and predict the behavior of living systems in the benefit of human and planetary health. Her recent work focuses on Automated Model Discovery and integrates mechanical testing, mathematical modeling, and custom-designed physics-based neural networks. Ellen’s lab applies these technologies to characterize the mechanical signature and plant-based and animal meats. She has published more than 200 peer-reviewed journal articles and edited two books.

Ellen is an All American triathlete, a multiple Berlin, Boston, and New York marathon runner, and a three-time Kona Ironman World Championship finisher.